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    Home » Filipino Desserts » Best Jollibee Peach Mango Pie

    Best Jollibee Peach Mango Pie

    by Lainey · Posted: Sep 9, 2021 · This post may contain affiliate links ·

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    This Peach Mango Pie recipe is a Jollibee-inspired pocket pie with peach and mango filling that makes a delicious dessert or snack. If you’re craving a sweet treat, give this easy mango pie recipe a try!

    peach mango pies in a bowl

    What is Jollibee Peach Mango Pie?

    This Peach Mango Pie recipe is a homemade version of the favorite peach mango pie of Jollibee – a popular fast-food chain in the Philippines. It’s a delicious, flaky, and crunchy pocket pie with sweet mango and peach filling that’s perfect for a go-to snack or breakfast. It tastes the same as the original recipe and can surely satisfy your sweet dessert craving. With this easy pocket pie recipe, you can now enjoy a delicious peach mango dessert in the comfort of your home!

    Tips and Procedures:

    • Feel free to use store-bought puff pastry sheets instead of making a homemade crust to save time.
    • Make sure to wrap the dough with plastic wrap and refrigerate for an hour or up to overnight to make it dense.
    • You may brush an egg white to the dough before you put the filling to prevent the pastry from absorbing the moisture in the filling.
    • Use cold butter to make flaky pastry or crust. Before frying, brush each pie with warm diluted cornstarch to make the crust even crunchier.
    • If you prefer to bake these pocket pies, brush each with the egg wash and poke (3-5) small holes on each using a toothpick or fork. Place them on a baking sheet lined with parchment paper in a single layer and bake them at 360°F/180°C for 18-20 minutes or until they appear light brown and shiny.
    • Storage: You may keep baked peach mango hand pies in an airtight container on your counter. It should keep for up to 2-3 days. You may cover them loosely with foil or plastic wrap for about 4 to 5 days in the refrigerator.
    peach mango pie halves

    How to Make Jollibee Peach Mango Pie :

    Listed below are all the ingredients you will need:

    • peach fresh or canned, cut into cubes 
    • ripe mango cut into cubes 
    • water 
    • granulated sugar 
    • ground cinnamon
    • salt 
    • water 
    • cornstarch

    Crust 

    • flour 
    • granulated sugar 
    • salt 
    • butter cold
    • cold milk 
    • egg yolk 
    • egg 
    • cooking oil
    ingredients for peach mango pie recipe

    Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes. Add cinnamon and salt and stir to combine:

    added peach, diced mango, water, sugar, cinnamon and salt in a large pan

    In a small bowl mix water and cornstarch until well combined. Then, pour in the cornstarch mixture and cook until the sauce thickens and is reduced. Transfer to a bowl and allow it to cool completely:

    mixed water and cornstarch in a small bowl then added into the pan

    Crust:

    In a large bowl, whisk together flour, sugar, and salt until well combined. Add cold butter and mix until it resembles a coarse meal. Then add cold milk and egg yolk and pour into the flour mixture until dough forms:

    flour, sugar, and salt whisked together in a large bowl

    On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in plastic wrap and place it into the refrigerator for at least 1 hour.  After 1 hour, flatten the dough using a rolling pin, the dough should not be too thin:

    flattened the dough using a rolling pin

    Using a cutter, cut the dough into rounds. Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges:

    cut the dough into rounds and half-filled with peach mango filling

    Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough. Brush the top side of the pocket pie with a beaten egg. Fry the pocket pie until golden brown at 345 degrees Fahrenheit. Transfer to a plate lined with paper towels:

    frying the half-moon peach mango pocket pie

    Serve with a dash of confectioner’s sugar or drizzle with chocolate ganache. Enjoy!

    Frequently Asked Questions:

    How do you reheat Peach Mango pie?

    Place the peach mango pies in a single layer inside the air fryer basket or in an oven-safe tray lined with aluminum foil. Reheat them for a few minutes or until crispy.

    How much is peach mango pie in Jollibee in the Philippines?

    A solo peach mango pie costs around ₱30.00 in the Philippines.

    How do you thicken peach pie filling?

    Add diluted cornstarch with the other ingredients for the peach filling. You can also use tapioca starch or flour as an alternative.

    delicious mango pocket pies in a white plate
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    Best Jollibee Peach Mango Pie

    A Jollibee-inspired flaky and crunchy pocket pie with a deliciously sweet peach and mango filling!
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Dessert, Snack
    Cuisine: Filipino
    Servings: 10 pocket pies
    Calories: 591kcal

    Ingredients

    • 1 cup fresh or canned peaches cut into cubes
    • 1 cup ripe mango cut into cubes
    • 2 tablespoons water
    • 3 tablespoons granulated sugar
    • ¼ teaspoon ground cinnamon
    • pinch of salt
    • 1 tablespoon water
    • 2 teaspoons cornstarch

    Crust

    • 2 ½ cups all purpose flour
    • 2 tablespoons granulated sugar
    • ½ teaspoon salt
    • ¼ cup cold butter cut into cubes
    • ½ cup cold milk
    • 1 egg yolk
    • 1 large egg
    • 2 cups vegetable oil

    Instructions

    Filling

    • Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes.
    • Add cinnamon and salt and stir to combine.
    • In a small bowl mix water and cornstarch until well combined.
    • Pour in the cornstarch mixture and cook until the sauce thickens and is reduced.
    • Transfer to a bowl and allow it to cool completely.

    Crust

    • In a large bowl, whisk together flour, sugar, and salt until well combined.
    • Add cold butter and mix until it resembles a coarse meal.
    • Then add cold milk and egg yolk and pour into the flour mixture until dough forms.
    • On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in a plastic wrap and place into the refrigerator for at least 1 hour.
    • After an 1 hour, flatten the dough using a rolling pin, the dough should not be too thin.

    Assembling:

    • Using a cutter, cut the dough into rounds.
    • Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges.
    • Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough.
    • Brush the top side of the pocket pie with a beaten egg.
    • Fry the pocket pie until golden brown at 345 degrees Fahrenheit.
    • Transfer to a plate lined with paper towels.
    • Serve with a dash of confectioner's sugar or drizzle with chocolate ganache.
    • Best served immediately

    Nutrition

    Serving: 1g | Calories: 591kcal | Carbohydrates: 35g | Protein: 5g | Fat: 50g | Saturated Fat: 39g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 171mg | Potassium: 117mg | Fiber: 1g | Sugar: 10g | Vitamin A: 443IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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